Crown Fried Chicken
Last inspected: Apr 2, 2026
12
Score
The inspection history at Crown Fried Chicken is still short, with only two visits logged. The most recent visit was on Apr 2, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable, with the count rising from 10 to 27 between inspections.
The most common issue across all inspections has been toxic substances properly identified, stored, & used, showing up two times.
The city-wide average sits at 80, which Crown Fried Chicken's 12 doesn't quite reach. This restaurant has more on its record than most do.
2
Inspections
4
Critical latest
7
Major latest
16
Minor latest
Inspection History
Apr 2, 2026
Routine
4 critical violations. 7 major violations. 16 minor violations. 12 corrected on site.
View 27 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (such as raw beef and chicken) were observed stored above ready-to-eat foods (such as produce) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated.
3-302.11
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Per interview with PIC, seasoned flour that comes in contact with raw chicken is stored in a container for several days at room temperature. PIC informed to discard flour every 4 hours. PIC discarded flour and washed/sanitized container.
3-501.19
Time as a public health control; procedures & records
Inspector notes: Inspector observed large container with raw chicken, draining into bowl (overflowing) in the walk-in cooler.
5-402.13
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Inspector observed a rag used with degreaser chemical stored on the deli prep unit cutting board. PIC informed, removed rag, and washed/sanitized cutting board.
7-201.11
Ready-to-eat food not date marked
Inspector notes: Mashed potatoes were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3 bay sink.
4-302.14
Evidence of pests or pest control inadequate
Inspector notes: The presence of rodents are not controlled as evidenced by large droppings in the basement area, back hallway, and 3 bay sink area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies.
6-501.111
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Person in charge not controlling unsafe operations
Inspector notes: Menu lacks an allergen statement.
2-103.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sinks in the bathroom and kitchen were lacking paper towels. PIC replaced.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Utensils were observed in the hand-washing sink near the ice cream area. A hand-washing sink must not be used for purposes other than hand washing. PIC removed utensils.
5-205.11
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Cardboard is used in the construction of shelf liner under table area and blanket is used on top of freezer chest (also a prep area). Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Equipment not in good repair or proper adjustment
(corrected on site)
Inspector notes: Two level hot hold unit was observed in poor repair. Upper level was observed with an ambient temperature of 123F. Upper level was taken out of service during inspection with "out of order sign".
4-501.11
Warewashing equipment not cleaned at required frequency
(corrected on site)
Inspector notes: Inspector observed 3 bay sink and drain board with raw chicken and flour. PIC washed/sanitized 3 bay sink during inspection.
4-501.14
Food-contact surfaces; cleaned & sanitized
Inspector notes: Inspector observed drainboard not sloped to drain.
4-301.13
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: - hot hold unit - shelf under food prep table - prep unit
4-602.13
Physical facilities not in good repair
Inspector notes: The following areas were observed in poor repair: - hole in wall tile (3 bay sink area) - wall tiles pulling away from wall (3 bay sink area) - outlets coming out of wall (3 bay sink area AND dessert cooler area) - ceiling tiles with pervious water damage - condensate drip in walk-in cooler - self closing hinge (bathroom)
6-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility (including walk-in cooler and basement) have an accumulation of soil residue, droppings, and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Thermometers provided & accurate
(corrected on site)
Inspector notes: Staff failed to sanitize equipment and utensils after washing and rinsing them. After being cleaned, equipment and utensils must be sanitized in the 3-bay-sink. PIC rewashed/sanitized sheet trays.
4-501.115
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Chicken was observed held at 120 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC reheated.
3-501.16(A)
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back hallway, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Food contaminated by miscellaneous source
(corrected on site)
Inspector notes: Inspector observed condensate from the walk-in refrigeration unit dripping onto food boxes below. PIC relocated boxes.
3-307.11
Food stored improperly or exposed to contamination
Inspector notes: Various items were observed stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
3-305.11
Person in charge present, demonstrates knowledge, and performs duties
(corrected on site)
Inspector notes: Inspector observed staff conducting food prep (sifting flour in a large container) on the floor. PIC informed to end practice.
3-305.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in stagnant water between uses. PIC emptied and washed/sanitized utensils.
3-304.12
12
Jan 8, 2024
Routine
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw chicken was observed stored in plastic beverage crates in the walk-in cooler.
3-302.11
Plumbing system not maintained in good repair
Inspector notes: The hand sinks were observed in poor repair. Hand sink at service area was lacking handles. The hand sink in kitchen was observed with a leak.
5-205.15
Thermometers provided & accurate
Inspector notes: Thermometers are lacking in the refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display. The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-203.12
No hand drying provision at handwashing sink
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels.
6-301.12
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site Certified Food Protection Manager registered with RIDOH at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Utensils were observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
6-301.13
In-use utensils stored improperly between uses
Inspector notes: Utensils were observed stored in stagnant water between uses.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit, walk-in cooler fan guard, and microwave have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
Sewage & waste water properly disposed
Inspector notes: The condensate from the walk-in refrigeration unit is dripping onto food boxes below. Condensate drainage and other non-sewage liquids must drain into a drain.
5-403.12
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the employee toilet room is not self-closing.
6-501.19
45
Frequently Asked Questions
When was Crown Fried Chicken last inspected?
The most recent health inspection at Crown Fried Chicken on file is from Apr 2, 2026. The public record contains two inspections in total.
What is the most common violation at Crown Fried Chicken?
Across the inspection record, toxic substances properly identified, stored, & used has been cited two times, more than any other issue at Crown Fried Chicken.
How does Crown Fried Chicken compare to other restaurants in Providence?
Crown Fried Chicken most recently scored 12 out of 100, which is lower than the Providence average of 80.
Has Crown Fried Chicken's inspection record improved over time?
No. Recent inspections at Crown Fried Chicken have flagged more violations than earlier ones, ticking from about 10 per visit to around 27 more recently.
What does a high risk rating mean?
A high risk rating at Crown Fried Chicken means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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